Apple Pear Salted Caramel Scones

Ingredients

• 1 cup sugar 
• 2 tablespoons plus light
• 2 tablespoons water 
• 0.3 teaspoon juice of lemon 
• 0.5 cup whipping cream 
• 0.5 teaspoon vanilla 
• 1 tablespoon butter unsalted softened
• 0.3 cup sugar 
• 0.3 cup butter unsalted cold cut into small pieces
• 1 cup apples peeled chopped
• 1 cup pears peeled chopped
• 0.5 cup whipping cream 
• 1  eggs 
• 1 serving sea salt for sprinkling
• 3.3 cups frangelico 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender
• wooden spoon
• microwave

Directions

1. To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color.
2. Transfer to cooling rack for 5 minutes.
3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk.
4. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
5. Heat oven to 425°F. Spray cookie sheet with cooking spray.
6. In large bowl, mix Bisquick mix and 1/4 cup sugar.
7. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
8. In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
9. Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle.
10. Cut each circle into 6 wedges.
11. Transfer wedges to cookie sheet.
12. Bake 11 to 15 minutes or until golden brown.
13. Transfer to cooling rack to cool slightly.
14. Drizzle tops with caramel sauce; sprinkle with sea salt.
15. Serve warm.